A luscious treat by Antony Worrall Thompson. It has such a rich texture. I even added a few strands of saffron before placing it in the oven. I didn't have Greek yogurt so I used normal yogurt that I had placed in a strainer for about 5 hours, worked just fine. Prep. time does not include overnight soaking time.

Ingredients

3 serv.

g turkish dried apricots or 125 g california dried apricots↗125 g
cups water↗1 1⁄2 cups
cup sugar↗1⁄8 cup
tablespoon honey↗1⁄2 tablespoon
tablespoon rose water↗1⁄2 tablespoon
cardamom pods, crushed and seeded↗2
teaspoon fresh lemon juice↗1 teaspoon
cup thick Greek yogurt↗1⁄2 cup
unsalted almonds, flaked and toasted↗7
pomegranate seeds (optional)↗

Step-by-step instructions

1
Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
2
Preheat oven to 300 F (150 C).
3
Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
4
Add the apricots once it comes to a boil.
5
Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
6
Cook for 1 and a half hours.
7
Remove from oven and allow to cool in the syrup.
8
Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.

Source: food.com

Original recipe ↗

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